John Myers
Contents
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Ingredients
- 2 Chicken breasts
- 4 Garlic cloves
- 500 g Chunky tomatoes
- 100 ml Yzaguirre Vermouth or Noilly Prat
- 1,5 tbsp Sweet paprika
- 0,5 cups Cream
- 0,5 cups Creme fraiche Cheese
- 1 tsp Dried thyme
- 1 tbsp Liquid butter
- 1 tbsp Olive oil
- Salt
- Black pepper from the mill
- Raw cane sugar
Instructions
- Cut the chicken breasts into large strips. Roughly chop the garlic cloves. Heat the olive oil with the butter in a pan and fry the chicken breast all over.
- Now add the garlic and paprika and sauté briefly and then deglaze with the chunky tomatoes. Reduce the heat immediately (lowest setting). Add the vermouth and thyme and season with salt and let simmer on the pan with the lid on for 15 minutes on the lowest setting.
- Then add the créme fraiche and the cream and simmer gently for another 5 minutes until the sauce is nice and creamy. Season to taste with salt, pepper and raw cane sugar. This goes well with rice, baguette or whatever you want.
Nutrition
Serving: 100gCalories: 522kcalCarbohydrates: 15.6gProtein: 6.1gFat: 49g
